Lamb Stew

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Lamb Stew

1 KINGS USDA Choice American boneless leg of lamb (2.5-3 lbs).   Cut into 1-inch cubes with nearly all fat removed. (The Kings Butcher will be happy to do this for you)
4 Tablespoons vegetable oil
1/2 Cup red wine
2 Tablespoons flour
1 Teaspoon KINGS Organic Fresh Thyme
1 1/2 Cups chicken broth
8 Medium potatoes, peeled and cut up
8 Small white onions, peeled
8 Carrots pieces, cut equal size to onions
8 Turnip pieces, cut equal size to onions
¼ Cup chopped KINGS Organic Fresh Mint
Salt and pepper to taste

1. Brown lamb in hot fat or oil in a large, heavy Dutch oven high heat until browned on all sides. Pour off excess fat. Add wine and cook 3 minutes to deglaze the pan. Sprinkle in the flour and thyme, and then add chicken broth. Bring the mixture to a boil, stirring a bit. Reduce the heat, cover and simmer about 20 minutes. Add the potatoes, onions, carrots and turnips, pushing them down into the liquid.
2. Add in chopped mint, salt and pepper to taste. Serve hot.